I originally came up with this recipe because I wanted to bring a nut-allergy-friendly dish to family potlucks that still tasted delicious and seasonal. It got such rave reviews that now I make it all throughout the holiday season. —Kristin Bowers, Gilbert, Arizona
Cookie Butter Puppy Chow
Cookie Butter Puppy Chow
Prep Time
15 min
Yield
3 quarts
Ingredients
- 1 box (12 ounces) Rice Chex
- 12 ounces white baking chocolate, chopped
- 3 tablespoons canola oil
- 1 cup Biscoff creamy cookie spread
- 1 tablespoon grated orange zest
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon orange extract
- 3 cups confectioners' sugar
Directions
- Pour cereal into a large bowl. In a large microwave-safe bowl, combine chocolate and oil. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Stir in cookie butter, zest, cinnamon, salt and extract until smooth. Pour over cereal; gently stir to coat.
- In batches, place confectioners' sugar in a large airtight container, add cereal mixture, close container and shake until well coated. Spread cereal on a baking sheet. Let stand until set. Store in airtight containers.
Nutrition Facts
3/4 cup: 388 calories, 15g fat (6g saturated fat), 0 cholesterol, 248mg sodium, 63g carbohydrate (43g sugars, 1g fiber), 3g protein.
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